Re: Braided Loaf Pan

Wayne Boatwright said:

On Thu 10 Feb 2005 02:50:24p, Terrel wrote in rec.food.cooking:

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My sweet husband just brought me home a Braided Loaf Pan (11 1/2 x

5

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1/2 x 3), but it doesn't have a recipe or directions on how to use

it.

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I've seen similar bread pans advertised as "the look of braided

bread

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without all the work," so I'm assuming I can use it for a yeast

bread

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recipe. However, I'm not sure quite how to do so.

My regular yeast bread recipe is for two 8 1/2 x 4 1/2 loaf pans.

The

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bread rises quite a bit over the tops of the pans.

Does anyone know how to make a yeast bread in a Braided Loaf Pan?

The

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braided part, quite obviously, is on the bottom of the pan, so when

I

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take the bread out I'll be flipping it over so that the braided

part

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is on the top. But what happens when the bread bakes? Does the top
(which then becomes the bottom of the finished bread) rise so much
that the bread won't sit flat when I flip it over? Am I supposed to
cut off the excess, or perhaps put something on top of the pan to

keep

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the bread from rising too much during the baking? Do I use a full
recipe of batter, or less?

I hope this isn't a silly question. I tried looking up Braided Loaf
Pan recipes on the Internet, but didn't come up with anything.

Any help will be much appreciated.

Thanks,

Terrel

The total volume of your 2 older bread pans is about 20% greater than

the

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volume of your new pan. Obviously, less dough will be needed for the

new

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pan, especially considering that your recipe yields enough dough to

rise

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considerably above the 2 pans.

Arriving at just the right amount of dough will clearly be trial and

error,

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but you might start with using only enough of the dough to slightly

less

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than half fill your new pan. Allow it to rise, but still remain

perhaps an

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inch below the top of the new pan, before baking.

Comments on your other questions... I don't think the answer is

cutting

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off the excess. It won't be as attractive and the loaf will dry out

much

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more quickly. You actually could cover the pan with something flat

and put

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a weight on it. There is a type of breadpan called a "pullman pan"

which

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is used to make those perfectly square loaves like sandwich bread.

It has

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a sliding or clamp on cover for exactly the purpose of making a flat

top.

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If it were mine, I think my first attempt would be using exactly 1/2

your

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usual recipe. Allow it to nearly double in the new pan, then bake.

The

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bread doesn't necessarily have to reach the very top of the pan to be

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successful, and a bit of underkill would be far better than overkill.

Typically those molded braid pans are for everything from aspic to
pate, and for baking cakes and quick breads, not yeast bread. The OP
doesn't give a description, perhaps this:

http://tinyurl.com/5su3b